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Dinner

By Val Wang
Whether you're buying an established takeout or starting from scratch, it can be challenging to build the trust and community these neighborhood joints require to succeed. Val Wang checks out the progress at Hong Kong Chef and Wok N Talk.

The Weekend Daily Dish

Did you think that homemade mac and cheese was too complicated to make on a weeknight? Well, think again because this recipe will have creamy, luscious mac and cheese on your table in less than 30 minutes.

The Daily Dish

Typically it's a big, tough piece of meat that gets transformed by braising, but I found that when slowly cooked in a bit of wine and chicken stock, my two favorite root vegetables, fennel and leeks, turn luscious and silky.

The Daily Dish

Apples may seem like a funny match for mussels, but believe-you-me the tartness and sweetness of apples play beautifully against the natural brininess of the mussels and a little bit of sake adds yet another element that makes this dish delicious.

The Daily Dish

If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.

The Daily Dish

Beets have got to be one of the sexiest of vegetableswhether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality.

The Daily Dish

If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. Today's recipe combines these two east-west workhorses.

The Daily Dish

America loves chicken. It's the most googled food word out there. So here's an easy and delicious recipe for chicken scarpariello. It's a dish with a silly name. Afterall, scarpa means shoe in Italian, but it makes up for it in its intensity and complexity of flavors.

The Daily Dish

One of the most satisfying meals I've ever had was a big bowl of Japanese udon noodles topped with—are you ready for this—miso butter. Yes, Japan's traditional miso paste blended with our own very western butter. It's a rich, savory marriage made in heaven—or nirvana—and here's how to make it.